Thai-Inspired White Bean Salad
Submitted by: McArthur
This recipe is from "More Fabulous Beans" by Barb Bloomfield. I used frozen lima beans because I was out of white beans. I used half as much mint and more garlic than called for, but I'm sure it's delicious with the original ingredients shown here.
Have ready: 2 cups cooked white beans or limas
Steam until crisp-tender, about 3-5 minutes: 3 cups diagonally cut green beans (I used frozen this time). Rinse under cold H2O to cool.
Drain limas and green beans and set aside.
Combine in jar with tight-fitting lid:
1/2 cup lime juice
1/2 cup minced fresh mint leaves
2 tablespoons tamari
1 tablespoon sugar
2 cloves garlic, minced
1 fresh jalapeno pepper or chili, seeded and minced
1/4 teaspoon salt (optional)
Shake until well-blended. Combine green beans and drained white beans in serving bowl and pour dressing over. Toss gently until coated with dressing, keeping white beans whole. Refrigerate at least 1 hour before serving.
From the Eat-2-Live Email List
back to fatfreevegan.com